You are here

Herbed Gazpacho

Healthycooking's picture
Ingredients
  Canned peeled tomatoes and liquid 29 Ounce (2 Cans Of 14 1/2 Ounce Each)
  Unpeeled cucumber 1⁄2 Pound, finely chopped to make 1 1/2 cups
  Finely chopped scallions 1⁄2 Cup (8 tbs)
  Finely diced celery 1⁄3 Cup (5.33 tbs)
  Chopped fresh basil 1⁄4 Cup (4 tbs)
  Herbed vinegar/Red wine vinegar 2 Tablespoon
  Garlic 1 Clove (5 gm), minced (Small Clove)
  Black pepper 1⁄2 Teaspoon
  Salt 1 Pinch
Directions

1. Combine the tomatoes and their liquid with all the remaining ingredients in a large bowl; stir well to break up the tomatoes. Cover the bowl and refrigerate the gazpacho 4 hours, or until thoroughly chilled.
2. Stir the soup to reblend it before serving and ladle it over ice cubes, if desired.

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Healthy

Rate It

Your rating: None
4.215625
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 266 Calories from Fat 5

% Daily Value*

Total Fat 0.54 g0.83%

Saturated Fat 0.14 g0.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1907.8 mg79.5%

Total Carbohydrates 47 g15.8%

Dietary Fiber 11.9 g47.7%

Sugars 27.8 g

Protein 11 g22.1%

Vitamin A 135.3% Vitamin C 148.5%

Calcium 41.4% Iron 42.8%

*Based on a 2000 Calorie diet

0 Comments

Herbed Gazpacho Recipe